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charliewp (@charliewp)

Sprouted Grain Bread: Anything To It?

Healthy Living | Last Active: Oct 5 11:30am | Replies (28)

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@sueinmn

Deanna – Sourdough is a fermentation agent, a substitute for yeast in traditional bread. It is said to do a better job of breaking down gluten and making the nutrients in the wheat more readily available, but it doesn't add nutrients to the bread. The fermentation process of sourdough vs the leavening process of yeast it the reason for this difference.
Here is a very interesting (and to my mind, non-scientific) study of a small group of people alternately assigned to eat white "store bread" and sourdough bread for a week each, with the resulting changes to their bodies compared. It seemed there were few/no differences to the body from which bread was eaten. https://www.theatlantic.com/science/archive/2017/06/sourdough-versus-white-bread/529260/
So the answer appears to be that it is mostly a matter of taste.
Sue

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Replies to "Deanna - Sourdough is a fermentation agent, a substitute for yeast in traditional bread. It is..."

Thank you, Sue. According to the link you posted, sourdough "has a low glycemic index," which sounds as though it's a wiser choice for me, a diabetic. Hurrah! I'm doing something right! Of course, I realize anything can be overdone, but I rarely eat more than a slice per day, and sometimes not even that.

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